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Preheat oven to 350°F. Generously grease a 10 cup bundt cake pan with cake goop or butter and then dust with flour. Shake off the excess.
In a large bowl, whisk together the oil and brown sugar. Add in the eggs and whisk until light and airy.
Add in the vanilla, grated carrots and walnuts.
In a separate small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In another bowl, beat the cream cheese and sugar until smooth. Add in the vanilla, egg yolk and salt. Mix until well combined and set aside.
Add the dry ingredients to the wet ingredients gently mix just until combined. Make sure to not over-mix.
Pour half the cake batter into the prepared bundt pan. Spread the cheesecake filling in the middle, making sure to keep it away from the edges.
Add the rest of the batter to cover. Bake at 350°F for 50-60 minutes or until a toothpick inserted comes out clean. If it starts browning too quick, cover the top with some aluminum foil.
Let it cool completely before turning it out onto the serving plate. Spread the cream cheese frosting on the cake and top with some more crushed walnuts.
Beat together the cream cheese and heavy cream until smooth. Add in the powdered sugar, salt, vanilla extract and a little bit of lemon zest to brighten it up.