This was pretty dense (always a challenge when it comes to gluten-free baked goods) but they had a wonderful flavor. I liked the beets. I used vanilla rice milk, brown rice flour (maybe white would be less dense), cocoa powder instead of carob, and added 2 teaspoons Xanthan gum. I poured the dough into a cupcake pan (made 12 cupcakes), opted for the almonds, and sprinkled with a mixture of powdered sugar and cocoa after cooling. I thought the topping was easier than frosting, but still yummy and pretty. Thanks for posting. It is nice to have options that satisfy my husband's gluten-free diet and my vegan diet!
I'm so glad to see people taking "special needs eaters" into account, especially for yummy desserts! I am a celiac, and my friend is a celiac with a soy and corn allergy. I am also fairly calorie-conscious. Good job! :)