Dehydrate the shredded carrots until they are dry and just crispy, at 130°F for 6-8 hours (different dehydrators will vary). Use your hands to crush the web of carrots into small pieces.
Preheat the oven to 250°. Line a 18x13 pan with parchment paper.
Combine the oats, almonds, sesame seeds, chia seeds, and dried carrots in a large mixing bowl.
Heat a small pot over low heat and melt the butter and maple syrup together. Cook, stirring frequently until the mixture just starts to bubble around the edges. Remove from the heat and stir in the vanilla, salt, cinnamon, ginger, and nutmeg.
Fold the maple mixture in the oat mixture until all of the oats and nuts are well-coated, and then fold in the beaten egg white.
Spread onto the prepared pan in an even layer and bake for 20 minutes. Stir the mixture, moving the granola at the edges of the pan to the center, and the granola at the center of the pan to the edges. Spread in an even layer again.
Bake for 20 to 30 minutes longer… 30 is better but you have to watch the carrots because they will start to brown. Remove the pan from the oven before the carrots just starts to turn brown. Let it cool completely before stirring it.