Preheat oven to 325F.
Cut stems close to beets and discard. Place whole beets in a medium pot of boiling water until fork tender. Drain and gently peel off skin. Add to food processor or blender until it is a smooth puree. Add water as needed, if too thick.
In a large bowl, beat together the sugar and butter until fluffy.
Add the vanilla and eggs and beat until mixed.
Add the beat puree and mix well. It may look odd, but don't worry.
In a separate bowl, sift together the flour, baking powder, baking soda, salt and spices.
Add half the flour mixture to the batter and half the milk. Combine. Add the rest of the flour mixture and the milk. Mix well.
Add batter to two round 9-inch, greased cake pans and bake for 30 minutes. The cake is done when a toothpick comes out clean.
Frost with chocolate buttercream if desired, or sprinkle with a bit of powdered sugar. Enjoy!