Grease and line 2 x 9” round cake tins and pre-heat the oven to 160’C
In a large bowl, stir together all the dry ingredients for the cake and then beat in the eggs and the oil.
Fold in the courgette and the pecans until well combined
Divide the mixture between the two cake tins and bake in the oven for 35-40 minutes, until cooked through. You get test this by pressing the centre to see if it bounces back, or by inserting a cocktail stick into the centre – if it comes out clean then it’s cooked.
Leave the cake to cool in the tin before tipping out onto a rack to cool completely.
While the cake is cooling, beat together the butter, cream cheese, icing sugar and cocoa powder until smooth and creamy.
Once the cakes are cool, spread half the icing over one of the cakes.
Spread the raspberries over the icing and then place the other cake on top and squish together.
Pipe or spread the remaining icing over the top, slice and enjoy!