Preheat oven to 325. Have a ungreased tube pan ready.
Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended
Add the carrots and lemon zest and beat until well incorporated about 30 seconds
Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites. Take care not to deflate to much but fully incorporate ingredients
Pour into tube pan. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist. Cool completely upside down on a bottle, see picture below
When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate.
MAKE CINNAMON CREAM CHEESE GLAZE
Beat cream cheese and butter until smooth
Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy. Add drops more of milk only if to thick
Spoon over cake, smoothing with off set spatula and allowing excess to run down sides. Sprinkle nuts on immediately while glaze is soft
