If you want to make this with butter, simply substitute 80g butter for the lard/duckfat, for coconut oil, substitute 70g.
70g blackstrap molasses
50g dark muscovado sugar - or palm sugar
40g duck fat - or goose fat
2 large organic eggs
zest of 1 orange
100g ground almonds (almond flour in the US)
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 tsp gluten free baking powder) or 1/2 tsp bicarb & 1 tsp vinegar
150g finely grated organic carrot
Line an 8inch / 20cm sandwich tin with a circle of baking parchment and set the oven to 160ºC
In a food processor, or with an electric whisk, beat together fats, sugar & molasses until creamy. Add bicarb now if you are using instead of baking powder - but not the vinegar!
Add eggs, ground almond, tapioca and spices. Blitz for a while, until thoroughly creamy and lighter in colour.
Add baking powder and blend well to incorporate, scraping down the sides. Add vinegar now if using this instead of baking powder.
Add carrots and pulse just enough to combine.
Scrape into the tin and bake for 30-40 minutes or until a cake tester comes out clean.
Cool in the tin and serve warm or room temperature. Eat within a couple of days.