Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

• 7 large eggs
• 2 1/4 cup cake flour
• 1 cup packed light brown sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 2/3 cup canola oil or any flavorless oil
• 1/2 cup smooth, unsweetened applesauce
• 2 tsp vanilla extract
• 1 cup finely grated carrots
• 2 tsp grated lemon zest
• 1/3 cup granulated sugar
• 4 oz cream cheese, at room temperature
• 2 tbsp salted butter, at room temperature
• 1 1/2 cup confectioner's sugar
• 3 tbsp whole milk, more if needed
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup chopped nuts, I used pecans, walnuts and peanuts

1. Preheat oven to 325.
2. Have a ungreased tube pan ready.
3. Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
4. Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
5. Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
6. 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
7. Add the carrots and lemon zest and beat until well incorporated about 30 seconds
8. Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites.
9. Take care not to deflate to much but fully incorporate ingredients
10. Pour into tube pan.
11. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist.
12. Cool completely upside down on a bottle, see picture below
13. When cake is cool run a thin sharp knife all around cake, including center of tube.
14. Invert to realease cake on plate.
15. MAKE CINNAMON CREAM CHEESE GLAZE
16. Beat cream cheese and butter until smooth
17. 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.
18. Add drops more of milk only if to thick
19. Spoon over cake, smoothing with off set spatula and allowing excess to run down sides.
20. Sprinkle nuts on immediately while glaze is soft

eggs, cake flour, brown sugar, baking powder, ground cinnamon, ground ginger, salt, ground nutmeg, canola oil, smooth, vanilla, carrots, lemon zest, sugar, cream cheese, butter, sugar, milk, vanilla, ground cinnamon, nuts

Taken from cookpad.com/us/recipes/368064-carrot-chiffon-cake-with-cinnamon-cream-cheese-glaze (may not work)