Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
FOR THE CREAM CHEESE FROSTING:
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy – about 7 minutes.