To make Cake: Preheat oven to 180°C (170°C fan-forced). Grease and line two 20-22cm round cake tins.
Place raw beetroot, raspberries, lemon juice and vinegar into TM bowl. Puree 1 min/speed 9. Remove mixture from bowl and set aside. Rinse and dry TM bowl.
Place raw sugar into TM bowl and mill 5 sec/speed 9.
Insert butterfly and add cocoa powder, butter and vanilla. Mix 30 sec/speed 4.
Add 100g SR flour and approximately half the reserved beetroot mixture. Mix 15 sec/speed 4.
Add another 100g SR flour and remaining beetroot mixture. Mix 15 sec/speed 4.
Add eggs through the hole in the lid while mixing 20 sec/speed 3.
Remove butterfly, add remaining SR flour plus baking powder and mix 15 sec/speed 6.
Divide mixture evenly between two lined tins and bake 25 – 30 minutes or until a skewer inserted into cake middle comes out clean. Cool in tin for 5 minutes before turning onto a wire rack to cool completely.
In the meantime, to make Frosting: Place raw sugar into TM bowl and mill 45 sec/speed 9.
Scrape around sides of TM bowl, add all other ingredients and mix 20 sec/speed 5.
Place one layer of cooled cake onto cake stand and spread frosting on top. Add second layer of cake and top with additional frosting.