Wash and peel the fresh carrots. Shred about two cups until you have a vibrant pile.

Wash the apples, pat dry, and slice them into thin matchsticks or grate them.

In a large bowl, mix the shredded carrots and apples together gently.

In a separate bowl, whisk together yogurt and lemon juice; season with a pinch of salt and pepper.

Pour the creamy dressing over the salad and gently toss to coat all ingredients.

Cover and refrigerate for at least one hour to allow flavors to meld.

Consider adding optional ingredients like walnuts, raisins, or sunflower seeds before serving.