Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, beat the eggs, sugar, and oil. Stir in the zucchini.
Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Stir gently until combined.
Pour into the prepared pan and bake for 35 minutes or until a tester comes out with a few crumbs attached. Cool on a rack.
To prepare the frosting, place the cheese and the butter in a large mixing bowl. Whip until light and fluffy. Add the powdered sugar and continue whipping until smooth. Frost the cooled cake and store the cake in the refrigerator until ready to serve.
Nutritional values are approximate and are based on 1/12 of the recipe. Refrigerate leftovers promptly and use within 4 days.