Zucchini-Pecan Cake with Cream Cheese Frosting

Ingredients

• 1.5 cups flour 
• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon kosher salt 
• 4 ounce cream cheese fat-free room temperature reduced-fat (do not use or )
• 3 large eggs 
• 1 cup brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon nutmeg 
• 0.8 cup olive oil extra-virgin (not )
• 0.8 cup pecans chopped
• 0.8 cup powdered sugar 
• 3 tablespoons butter unsalted room temperature
• 0.5 teaspoon vanilla extract 
• 8 ounces zucchini grated

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• hand mixer
• cake form

Directions

1. Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
2. Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well.
3. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans.
4. Transfer cake batter to prepared pan.
5. Bake cake until tester inserted intocenter comes out clean, about 45 minutes.Cool cake completely in pan on rack, about 1 hour.
6. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
7. Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon.
8. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
9. Cut cake into wedges and serve.