Heat butter in a small skillet over medium-high heat. Add carrots and salt and cook 1 minute. Add brown sugar and cook until sugar dissolves, about 1 minute more. Remove from heat and drain on paper towels.
Combine cream cheese, vanilla, confectioner’s sugar, cinnamon, ginger, and nutmeg in a large bowl. Beat with an electric mixer until smooth and slightly fluffy. Fold in reserved carrot mixture, pineapple and walnuts until well combined.
Cover and refrigerate 1 hour or until ready to serve. Top with additional walnuts and cinnamon if desired.
