Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the bicarbonate of soda, salt and flour. Stir in the baby carrots, raw carrots, sultanas and walnuts. Mix well.
Bake in a greased and floured 23x33cm cake tin at 180 degrees C for 20 minutes. Check after 20 minutes by inserting clean knife into centre. Knife should come out clean. Cool thoroughly before cutting.
Icing: Cream together the cream cheese, butter, icing sugar and vanilla. Cover cooled bars.