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1
To prepare the cake, preheat oven to 350u00b0. Coat a 9x13-inch baking pan with baking spray; set aside.
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2
In a stand mixer fitted with a paddle attachment, beat the butter at medium speed until pale and fluffy, 4-6 minutes. Gradually beat in the granulated sugar and brown sugar at medium speed until well incorporated and fluffy, another 4-5 minutes. With mixer running on medium-low speed, add the eggs one at a time, beating just until the yellow yolk of each egg disappears into the batter. Add the vanilla extract with the final egg.
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3
Whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cardamom in a medium mixing bowl. With mixer running on low speed, gradually add the flour mixture to batter, mixing until just combined. Fold the zucchini into the batter using a rubber spatula.
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4
Pour the batter into prepared pan, smoothing top into an even layer with a rubber spatula. Bake at 350u00b0 for 35 to 40 minutes or until a wooden skewer inserted into the center of the cake comes out clean or with only a few moist crumbs. Transfer the cake to a wire rack and cool completely before frosting.
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5
To prepare the frosting, melt the butter in a large skillet or saucepan over medium-low heat; cook, stirring often, until the milk solids turn golden brown and the butter smells nutty. Pour the butter into a large mixing bowl and transfer to the fridge; chill until the butter solidifies, but is still soft, 20 to 25 minutes.
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6
Add the softened cream cheese to the bowl with the butter; beat at medium speed with an electric mixer until smooth and fluffy. Add the powdered sugar and salt; beat at low speed until combined. Fold the chopped pecans into the frosting. Spread the frosting over the completely cooled cake and sprinkle with candied pecans if desired.
