Recipe Method

1. Preheat oven to 180°C.
2. Prepare 20cm baking pans with cooking spray and baking paper. 
3. Puree the beetroots, eggs, vanilla, oil and the sugar until smooth (you can use either a stick blender or smoothie machine).
4. In a large bowl, place the dry ingredients, then add the pureed mixture.
5. Combine with a whisk or an electric beater until smooth. Pour batter into prepared pans and bake in a preheated oven for 25 to 30 minutes, or until done (a test toothpick should come out clean and the cake bounces back when you lightly tap it in its centre). 
6. Remove from pans after a few minutes and allow to cool completely on cooling racks.
7. Whip the butter on a medium high speed for 5-7 minutes until it lightens in colour.
8. Add in the vanilla extract and salt, mix on a low speed until incorporated.
9. Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed.
10. Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. 
11. Fold the raspberry through the frosting so it's roughly mixed (swirled). 
12. Ice the first half of the cake with ½ the frosting, then add the second layer of cake and top with the rest of the frosting.
13. Decorate with more fresh raspberries.