1. Make salad: Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes. Pour into a bowl and let cool. Put raisins and cranberries in a small bowl, cover with boiling water and allow to steep for 15 minutes. Drain. Transfer to a large bowl and toss with carrots.
2. Make dressing: In a small bowl, whisk together all ingredients. Add to bowl with carrot mixture and toss to evenly coat vegetables with dressing. Cover and chill for 30 minutes. Just before serving, toss in almonds.