Preheat oven to 350 degrees F and grease a 9-x-13-inch pan or 12-inch round skillet.

In small saucepan, add milk, sugar and butter and heat until butter melts. Let cool to 105 degrees.

In stand mixer, add milk mixture, yeast, water, salt and 2 cups flour. Mix on low for 1 minute, add remaining flour and carrots and mix on medium speed for 2 to 3 more minutes, until dough is smooth and elastic.

Grease large bowl and place dough inside; cover and let rise for about 1 hour, or until doubled in size.

On floured surface, roll into large rectangle, about 12x16 inches. Spread the 4 tablespoons softened unsalted butter over dough in even layer.

In small bowl, stir together cane and brown sugar, cinnamon, nutmeg, cloves and allspice and sprinkle over butter layer.

Roll up dough from long edge and slice into 12 rolls.

Arrange rolls evenly in prepared pan and cover to let rest for 15 minutes.

Bake for 22 to 24 minutes, until golden brown.

For frosting: In medium mixing bowl, beat cream cheese and butter for 1 minute, until light and fluffy. Add powdered sugar, heavy cream, vanilla and cinnamon and continue mixing until smooth. Spread over warm cinnamon rolls.

Top with walnuts, carrots and cinnamon, if desired, and serve.