1First layer: In a bowl, sprinkle the gelatin over the cold juice and allow gelatin to asorb the juice for 2 minutes. Add the boiling water and stir until gelatin is dissolved. Add the sugar and stir until dissolved.
2Beat in the cream cheese with an electric mixer until mixture is smooth. Spoon into a 4-cup mold. Refrigerate 2 hours until gelatin is set but not firm.
3Second layer: In a seperate bowl, sprinkle gelatin over cold juice as above. Add boiling juice and stir until gelatin is dissolved. Stir in sugar, vanilla and cinnamon until sugar is dissolved.
4Refrigerate 90 minutes, until thickened but not set. Gently fold in the carrots and walnuts. Spoon over cream cheese layer and refrigerate until firm. Unmold onto a plate and serve.