This recipe is adapted slightly from a post from sophistimom. I did not change her method, so follow the link for the instructions. Here are my notes, however:
Starting with raw beets seems more labor intensive, but my past results using packaged, pre-cooked and peeled beets did not work as well.
My Vitamix did not process the beets well, as it wasn't full enough or liquid enough. My old Kitchen Aid food processor worked great, and I wish I would have started with it from the beginning.
I found it too dense and heavy with the cream cheese. I suggest buttermilk, which I will use next time.
I used 4 eggs as called for in the original recipe. Next time I will increase it to 6. My mom suggested separating the eggs, beating them separately to give it more leavening from the egg whites, and then folding them in.