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.

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