Combine together the eggs, oil and brown sugar.
In a separate bowl sift together the gluten free plain white flour, bicarbonate of soda, salt and cinnamon.
Stir together the flour and egg mixtures and combine with an electric mixer until smooth.
Add the walnuts and carrots to the mixture and stir in well.
Pour the mixture into a deep 23cm square cake tin lined with grease proof paper.
Bake for 45 minutes.
Leave to cool before removing from tin.
Cream Cheese topping
4 oz (125g) gluten & dairy free cream cheese (softened)
1 oz ( 30g) dairy free margarine
1 cup icing sugar (sifted)
2 tsp orange juiceTo make the topping
Mix together all the ingredients and beat well, until the mixture has softened enough to spread over the cake.
Spread over the cake and sprinkle with extra chopped walnuts if desired