Preheat oven to 375°F (190°C).

Peel and trim the carrots, then cut them into 1-inch pieces.

Place carrot pieces in a saucepan, add the reserved pineapple juice, and enough water to cover the carrots.

Bring to a boil over medium-high heat, then cook until carrots are slightly fork-tender (8-10 minutes).

Drain the carrots well and transfer them to a large mixing bowl.

Spray a 3-quart rectangular glass baking dish with nonstick cooking spray.

Add pineapple chunks, orange segments, raisins/cranberries, nutmeg, cloves, allspice, ginger, cardamom, cinnamon, and salt to the carrots.

Stir to combine all ingredients thoroughly.

In a separate small mixing bowl, whisk together cornstarch and brown sugar.

Add the reserved orange juice to the cornstarch mixture and whisk until smooth.

Pour the cornstarch mixture into the carrot mixture and stir to combine.

Spread the combined filling evenly in the prepared baking dish.

In a medium mixing bowl, combine rolled oats, chopped almonds, brown sugar, flour, and cinnamon.

Mix well until all ingredients are thoroughly incorporated.

Cut the cold butter into the oat mixture using a fork or pastry blender until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the carrot mixture in the baking dish.

Bake in the preheated oven for 20-30 minutes, or until the topping is golden brown and the filling is bubbly.

Let cool slightly before serving.

Serve warm with vanilla ice cream, yogurt, or freshly whipped cream (optional).