Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth and creamy.
Gradually add the vegetable oil and vanilla extract to the egg mixture, mixing until fully incorporated.
Slowly fold the dry ingredients into the wet ingredients until just combined.
Fold in the grated carrots, chopped walnuts, and crushed pineapple gently until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the yogurt parfait by combining the Greek yogurt, honey, and vanilla extract in a bowl. Stir until smooth.
To assemble the parfaits, layer the yogurt mixture, granola, and fresh blueberries in serving glasses or bowls.
Serve slices of carrot cake alongside the yogurt parfaits for a delightful combination.