At home: Stir the lemon zest grated ginger and sugar into the lemon juice in a pan and simmer gently until the sugar is dissolved. Put the carrots and pineapple in a bowl, pour the juice mixture over them, cover the bowl, and marinate for at least 24 hours before drying.
Dehydrate until dry/leathery but not crispy. Package the almonds separately.
Rehydrate several hours before serving. Mix in almonds just before serving.