Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place almond flour in large bowl. Pulse pumpkin seeds and sunflower kernels 5-6 times in a food processor or until coarsely chopped. Add to almond flour. Place sliced carrots in food processor; process until chopped very fine. Add carrots and remaining ingredients to almond flour and seed mixture, stirring to combine. Press mixture into a thin layer on prepared baking sheet. Bake 25 minutes in preheated oven or until bread is firm and golden. Leave in pan to cool on wire rack. Cut into 12 pieces and serve warm or at room temperature.