FOR THE CAKE – 1 1/2 cups vegetable oil – 4 large egg – 1 cup light brown sugar – 1 cup granulated sugar – 2 tsp vanilla extract – 2 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1 tsp salt – 2 tsp baking soda – 2 cups all purpose flour – 1 1/2 cups walnuts, toasted* and chopped – 2 cups shredded zucchini (lightly packed) FOR THE CREAM CHEESE FROSTING – 8 ounces block style cream cheese – 3/4 cup unsalted butter, room temperature – 2 tsp lemon juice – 1 tsp vanilla extract – 1/4 tsp salt – 5 cups powdered sugar GARNISH – finely chopped toasted walnut