Pumpkin Cake with Honey Cinnamon Frosting

For bread:

3 eggs

½ cup (170 g) honey

¾ can of puréed pumpkin

3 TBSP (45 ml) butter

1 TBSP (15 ml) vanilla extract

1½ cups (150 g) almond flour

2 TBSP (30 ml) coconut flour

½ tsp (2.5 ml) baking soda

1 tsp (5 ml) cinnamon

¼ tsp (1.25 ml) ground cloves

¼ tsp (1.25 ml) ground nutmeg

¼ tsp (1.25 ml) ground ginger

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For Frosting:

¼ can puréed pumpkin

2 TBSP (30 ml) butter

1 TBSP (15 ml) honey

1 tsp (5 ml) cinnamon