Wash and peel the carrots, then shred them into fine pieces to create about 2 cups.

Chop the apples into small bite-sized pieces and pat them dry with a paper towel.

In a mixing bowl, combine the yogurt with the juice of half a lemon, adding a pinch of salt and pepper.

In a large mixing bowl, combine the shredded carrots and chopped apples. Drizzle the dressing over the top and toss gently until coated.

Cover the salad and refrigerate for at least 30 minutes before serving to meld the flavors.

Serve chilled and garnish with optional nuts, raisins, or sunflower seeds if desired.