Zucchini-Pecan Cake With Cream Cheese Frosting

Ingredients

• nonstick vegetable oil spray
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon coarse kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup olive oil (not extra-virgin)
• 1 cup (packed) golden brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups coarsely grated zucchini (about 8 ounces)
• 3/4 cup chopped pecans
• 1/2 8-ounce package philadelphia-brand cream cheese (do not use reduced-fat or fat-free), room temperature
• 3 tablespoons unsalted butter, room temperature
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon