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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Cut out 2 (8-inch) rounds of parchment paper; set aside.
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3
Coat 2 (8-inch) cake pans with butter, place the rounds in the pans, and coat the parchment with more butter.
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4
Coat the pans and parchment with flour and tap out any excess; set aside.
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5
Place the measured flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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6
Combine the eggs, sugars, oil, and vanilla in a second large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.
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7
Using a rubber spatula, fold in the flour mixture until just combined.
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8
Fold in the zucchini until evenly mixed.
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9
Divide the batter evenly between the prepared pans.
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10
Bake side by side on the middle rack, rotating from one side to the other halfway through the cooking time, until a cake tester or toothpick inserted in the center comes out clean, about 40 to 45 minutes.
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11
Transfer the cakes to a wire rack to cool slightly, about 15 minutes.
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12
Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
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13
Using a serrated knife, trim a very thin layer from the top of each cake, just enough to even out the surface; set aside.
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14
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on low speed until the sugar is incorporated, about 30 seconds.
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15
Increase the speed to medium high and beat until the mixture is light in color, about 3 minutes.
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16
Stop the mixer and scrape down the sides of the bowl and the paddle.
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17
Return the mixer to medium-high speed and add the vanilla and salt.
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18
Add the yogurt 1/3 cup at a time until all of it has been added, then continue mixing until the frosting is evenly combined and light in texture, about 3 minutes.
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19
(Its very important that the yogurt is at room temperature, or the frosting will seize and form clumps.)
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20
For the filling, transfer 1 1/4 cups of the frosting to a medium bowl and mix in 2/3 cup of the pecans; set aside.
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21
To frost the cake, place a layer on an upside-down cake pan.
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22
Evenly spread all of the nut filling over the top of the layer, then place the second cake layer on top, cut-side down.
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23
(This way you have a really smooth, even surface to frost.)
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24
Using an offset spatula or long, thin knife, spread the remaining frosting evenly over the top and sides of the cake.
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25
Using your hands, gently press the remaining 1 1/3 cups pecans into the frosting around the sides of the cake.
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26
(Its helpful to do this over a baking sheet to catch any falling pecans.)
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27
Carefully slide 2 long, flat spatulas under the cake from opposite directions, lift the cake off the cake pan, and transfer it to a serving plate.
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28
If you dont plan to eat the cake within 4 hours, tent it with plastic wrap and refrigerate it for up to 3 days.
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29
To serve, let the cake sit at room temperature for about 45 minutes to take the chill off before slicing.
