Line four quarter-sheet trays with parchment paper and spray with Pam. Set aside. Preheat oven to 325 F.

Sift together flour, baking powder, baking soda, salt and five spice. Set aside.

In a large bowl, whisk together sugar and oil. Add eggs and vanilla extract and fully combine.

In three additions, add dry ingredients, using a rubber spatula to combine. Finish with the shredded carrots.

Divide the batter evenly between the four sheet trays, weighing out the total amount and dividing it four ways. Spread the batter evenly on the trays and bake until golden brown and springs back, about 8-12 minutes.

Place in fridge to fully cool before assembly.

In a stand mixer fitted with a paddle, cream the butter until it is light and fluffy. Add the cream cheese and mix until smooth and no lumps remain, about 5 minutes.

Add confectioners' sugar and mix to combine. Add vanilla bean seeds and chai spice blend and mix to combine. Set aside for assembly.

Combine all Chinese five spice ingredients in a spice grinder, blend well.

Mix all chai spice blend ingredients together, blend well.

Bring first amount of heavy cream, invert sugar and glucose syrup to a boil.

In three additions, using a rubber spatula, pour the hot mixture over the melted chocolate. Finish emulsion with a hand blender. Add the second amount of heavy cream and mix again with a hand blender. Store overnight in the fridge.

Whip (by hand only) until stiff peaks form. Place in a pastry bag for assembly.

Assemble cake on a cake board, starting and ending with carrot cake layers, with chai frosting in between layers. The cake should be left unfrosted.

Slice into portions and allow to come to room temperature before serving (make sure cake is left covered).

When ready to serve, top each portion with whipped ganache. Serve with Valrhona Dulcey crunchy pearls.