Shred the carrots using a box grater or food processor.

Dice the apples into small cubes and pat dry.

Combine the shredded carrots and diced apples in a large bowl.

In a separate bowl, whisk together the yogurt, honey or maple syrup, salt, and lemon juice.

Pour the dressing over the salad and toss gently.

Refrigerate the salad for at least an hour before serving.