Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs until well combined.
Add the vegetable oil and 1 teaspoon vanilla extract to the sugar and egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots and chopped walnuts gently.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the yogurt parfait by combining the plain Greek yogurt, honey, and 1 teaspoon vanilla extract in a bowl and stirring until smooth.
To assemble, cut the carrot cake into slices.
In serving glasses or bowls, layer a spoonful of the yogurt mixture, a slice or piece of carrot cake, a sprinkle of granola, and some fresh blueberries.
Repeat layers as desired, finishing with blueberries and a small sprinkle of granola on top.
Serve immediately or refrigerate the parfait layers separately and assemble just before serving.