Preheat the oven to 190 °C/ 375 °F (fan assisted).
Grease each mini baking tray (8 x 4 x 4cm) with a little oil to prevent sticking.
Peel and remove the tops from the carrots.
Chop into chunks and blitz in a food processor until it resembles a rice consistency.
Whisk the eggs with a fork.
Mix the blitzed carrots, flaxseed meal, pumpkin seeds, sunflower seeds, olive oil, eggs, salt and fresh thyme together in a bowl.
Spoon the mixture into the mini loaf pans and bake in the oven for about 40 - 45 minutes until you can insert and remove a skewer without any crumbs sticking.
Allow to cool and remove from the tins.
Top with a drizzle of toasted sesame oil and fresh thyme.