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 into the bowl of the wet ingredients. 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.
Notes
Nutritional values are approximate and are based on 1/12 of the recipe. Refrigerate leftovers promptly and use within 4 days.For longer storage, freeze the cake. Cool the cake completely and wrap with plastic wrap. Then double wrap in foil prior to storing in the freezer. If freezing a frosted cake, freeze it unwrapped until the frosting is firm. Then wrap and store in the freezer.Variations
If you'd like to vary the topping on the cake, you can sprinkle 1 cup chopped walnuts or pecans across the frosting.
Alternatively, you can make cinnamon cream cheese frosting by adding ½ teaspoon ground cinnamon to the powdered sugar prior to prepping the frosting.
Make vanilla frosting, add 1 to 2 teaspoons vanilla extract to the frosting.