To create lentil puree, combine 1/4 cup dry red lentils with 1 cup water and a pinch of salt in a medium saucepan over medium-high heat. Bring the works to a full boil then adjust and lower the heat, just enough to maintain a slow, steady simmer. Cover tightly and continue cooking until the lentils are soft and tender, about 15 to 20 minutes. For the lentil puree, pour the cooked lentils into your food processor. Add approximately 1/8 cup water and process until a smooth puree resembling canned pumpkin forms, two to three minutes. If the texture seems too thick, add another tablespoon or so of water.

Preheat oven to 325 degrees

Grease and flour a 12 cup Bundt cake pan.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt.

In a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs and stir to combine. Add shredded carrots, lentil puree and applesauce to mixture and stir to combine.

Add wet mixture to dry mixture and stir until just combined. Do not over stir.

Spoon batter into your pan and bake for approximately 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool cake for approximately 10 minutes in pans, then transfer cake to wire racks to cool completely prior to frosting.

In a mixing bowl, beat together softened cream cheese and butter until light and fluffy. With mixer on low, slowly add powdered sugar, mixing well. Add in vanilla, salt and whipping cream. Beat on medium for approximately three minutes. If frosting is thicker than you like, you can add an additional tablespoon of milk. Drizzle over cooled cake. Store cake and frosting in refrigerator.