Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together 1.75 cups of whole wheat flour and the baking powder.

In a separate medium mixing bowl, combine the finely shredded carrots, creamy peanut butter, water, eggs, and honey. Stir until well combined.

Gradually add the flour mixture to the wet ingredients, stirring until just incorporated. The dough should be firm but not dry. Add a few more tablespoons of water if needed.

Dust your work surface and rolling pin with the reserved 0.25 cup of whole wheat flour.

Roll the dough out to about 0.25 inch thickness.

Use a 3-inch dog bone shaped cookie cutter to cut out the dough. Place the cut-out treats on the prepared baking sheets.

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