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Preheat and Prepare Wet Ingredients: Begin by preheating your oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t be concerned if there are small clumps of brown sugar; these will dissolve as the mixture sits. Once combined, gently fold in the carrot, zucchini, and walnuts.
Prepare and Combine Dry Ingredients: In a separate bowl, combine the flour, baking powder, ginger, and baking soda. Use a whisk to blend these dry ingredients together thoroughly, ensuring an even distribution of the leavening agents.
Mix Batter and Prepare for Baking: Add the dry flour mixture to the wet mixture. Stir just until the ingredients are combined, being careful not to overmix. Spread the batter evenly into an ungreased 13x9x2-inch baking pan, readying it for baking.
Bake and Cool the Cake: Bake the cake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool completely in the pan on a wire rack to ensure it sets properly before frosting.
Prepare and Apply the Frosting: After the cake has cooled, it’s time to prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until they are fluffy. Spread or pipe the prepared frosting over the cooled cake.