Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs until smooth and creamy.
Add the vegetable oil and 1 teaspoon vanilla extract to the sugar and egg mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, chopped walnuts, and raisins gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
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 in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the yogurt parfait by combining the plain Greek yogurt, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth.
To assemble the parfaits, cut the cooled carrot cake into small cubes.
In serving glasses or bowls, layer 2 tablespoons of the yogurt mixture, followed by a layer of carrot cake cubes, then a sprinkle of granola.
Repeat the layers until the glasses are filled, finishing with a layer of yogurt and a final sprinkle of granola on top.
Serve immediately or refrigerate the parfaits for up to 2 hours before serving.