Spice Zucchini Layer Cake

Almost no sugar...delicious....based on Barb's Zucchini Cake recipe, with the following modifications:

• 3/4 c. canola oil, 1/4 c. butter, melted instead of 1 c. canola oil
• instead of 2 c. sugar, I used 1 c. sprouted barley malt syrup, about 1/3 c. stevia in the raw, and a few drops of vanilla creme and toffee flavored liquid stevia.
• instead of 2 c. flour, I used 1.75 c. spelt flour and 1/4 c. semolina
• I added 1 tsp. sea salt
• I omitted the walnuts

Topped with frosting made with 1 pkg.  neufchatel cheese, some almond milk, vanilla and agave nectar, creamed, and about 1.5 c. homemade whipped cream, made with stevia, folded in.