Zucchini Cake with Lemon Cream Cheese Frosting

Name: Zucchini Cake with Lemon Cream Cheese Frosting
Ingredients: 8 ounces cream cheese; 4 tablespoons (1/2 stick) unsalted butter; Cooking spray, or neutral oil, for the baking pan; 8 to 9 ounces zucchini; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg, or 1/8 teaspoon ground nutmeg; 1 cup plus 2 tablespoons neutral oil, such as canola or vegetable; 1 cup packed light or dark brown sugar; 1 cup granulated white sugar, divided; 1 teaspoon kosher salt, plus more for the frosting; 3 large eggs; 2 1/2 teaspoons vanilla extract; 3/4 cup coarsely chopped toasted pecans, plus for garnish if desired; 1 medium lemon