Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a medium size bowl, whisk together 1 ¾ cups of whole wheat flour and baking powder.

Add the finely shredded carrots, creamy peanut butter, water, eggs and honey to a medium size mixing bowl and stir to completely combine.

Gradually stir in the whole wheat flour mixture, stirring just until well incorporated. The dough should appear firm but not dry. You can add a few more tablespoons of water as needed.

Dust your work surface and rolling pin with the reserved ¼ cup of whole wheat flour.

Roll dough out to about ¼ inch thickness.

Use a 3 inch dog bone shaped cookie cutter to cut out the dough and place on the prepared baking sheet.

Bake for 20 to 25 minutes until the edges are set and golden brown. Transfer the treats to a cooling rack to cool completely.