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Melt butter in a large saucepan; add carrots, sweetened condensed milk, cinnamon and walnuts. Cook, stirring constantly, for 8 more minutes; remove from heat and let cool.
Place carrot mixture and crumbled pound cake in a bowl; mix until combined. Place in springform pan lined with foil; press to compact the mixture. Refrigerate for 40 minutes.
Beat cream cheese, powdered sugar and lemon juice. Separate a small amount of the frosting into 2 bowls; add orange coloring to one bowl and green coloring to the other bowl. Place in a plastic bag and refrigerate. Unmold the cake and decorate with the white frosting. Use orange and green frosting to make small carrot decorations.