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In a stand mixer fitted with the dough hook attachment, combine the spelt flour, all-purpose flour, yeast, and salt.
Add the grated carrots and warm water and knead on medium-low for 10 minutes or until the dough is somewhat wet and sticky.
Transfer the dough to an oiled bowl (about 1 tablespoon oil), cover with a tea towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Butter a 9x5 inch (23x13 cm) loaf pan.
Gently form the dough into an oblong shape and place in the prepared loaf pan.
Gently press the sunflower seeds into the top of the dough.
Cover with a tea towel and let rise again in a warm spot for about 1 hour, or until doubled in size.
Preheat the oven to 400ºF (200ºC). Bake for about 35 minutes, or until golden on top.
Cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely before slicing.
Store in an airtight bag at room temperature for up to 3 days.