Red Velvet Beet Cake with Raspberry Cream Cheese Frosting

INGREDIENTS

medium-sized beets

1 cup

butter, at room temperature, divided

1 cup

packed dark brown sugar

eggs, at room temperature

3 oz

dark chocolate (I used Ghirardelli’s 60%)

1 tsp

vanilla extract

1/2 cup

maple syrup

1 cup

all-purpose flour

1 cup

whole wheat flour

2 tsp

baking soda

1/4 tsp

kosher salt

1/2 tsp

cinnamon

1/4 tsp

nutmeg

12 oz

frozen raspberries

juice of ½ a lemon (about 2 Tbsp)

8 oz

cream cheese, at room temperature

1/2 cup

butter, at room temperature

2 cups

powdered sugar

fresh raspberries