Place semi thawed Birds Eye Julienne Carrots in a food processor and finely chop.
Mix brown sugar and oil in a bowl stirring well to dissolve sugar. Add eggs and lightly beat with a fork. Stir in sifted dry ingredients, walnuts and chopped carrots.
Pour mixture into a greased and baking paper lined 20-23cm ring pan. Bake at 180°C for 50 minutes. Leave in pan for 5 minutes before turning out to cool completely.
To make frosting; beat all ingredients together until light and fluffy. Spread top of cake with cream cheese frosting.