Preheat the oven to 350 degrees Fahrenheit.
Toast the nuts in a tray lined with parchment paper, and leave it to cool.
Combine the nuts with the dry ingredients except for the sugar and stir well.
Beat the oil, sugar and eggs, then add the carrots to distribute the mixture.
Pour the wet mixture over the dry, and stir to mix the ingredients.
Bake in the middle of the oven 20 minutes in a greased 9-inch cake prepared with parchment paper.
With the electric whisk, beat the cheese, cream and sugar for 5 minutes, until they are creamy.
We add eggs gradually, then add the rest of the ingredients, and mix 1 minute.
We wrap aluminum foil on the bottom and outside of the die.
Place the mold in a larger bowl, and fill the bowl with water in the middle of the cake pan.
Bake in the 350 F oven until the cheese is pale yellow for about 1 hour.
We turn off the oven and leave the pan in the hot oven for 30 minutes, then let it cool outside.
Transfer the pan to the refrigerator to cool for 8 hours, and serve with cream and walnuts on top