Preheat oven to 350F and lightly butter an 8 inch round cake pan. I place a circle of parchment paper at the bottom of my pan, as well, for easier removal.
In a stand mixer with the paddle attachment or with electric mixers, beat the eggs and the sugar until very pale and thick, about 5 minutes.
Add the melted butter and vanilla extract, and briefly mix to combine.
In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt and spices.
Gently fold the flour mixture into the egg mixture. I like to do this by hand with a silicone spatula.
Gently fold in the zucchini and chopped walnuts just until everything is combined, don't over mix.
Pour the batter into your prepared baking pan and bake for about 45 minutes. The cake should be risen and golden brown, and the top should spring back when touched lightly. If the cake is getting too brown on top before it is done baking, tent it with tinfoil.
Allow the cake to cool for a few minutes in the baking pan, then gently turn it out onto a baking rack to cool completely before frosting.
To make the frosting, beat the butter and cream cheese together in a stand mixer with the paddle attachment until smooth. Beat in the salt and vanilla, and then the sifted powdered sugar, about 1/2 cup at a time.
If the frosting seems too loose, put it in the fridge for 15 minutes or so to thicken up before frosting the cake.
Add the frosting to the top of the cooled cake, and enjoy immediately or keep refrigerated until ready to eat.
https://theviewfromgreatisland.com/gluten-free-zucchini-cake-with-cream-cheese-frosting-recipe/ August 21, 2020