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

In a medium 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 mixing bowl and stir until combined.

Gradually stir in the flour mixture until the dough appears firm but not dry. Add more water if needed.

Dust work surface and rolling pin with reserved flour. Roll dough to about ¼ inch thickness.

Cut out shapes using a 3 inch dog bone cookie cutter and place on prepared baking sheets.

Bake for 20 to 25 minutes until edges are golden brown. Cool treats on a wire rack.