Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
Use a food processor or a grater to grate enough green tomatoes to make 3 cups. Don’t skin them, just take out the core and grate. Allow the juice to drain off the tomatoes as you make the cake batter.
In a large bowl, mix together the sugar, oil, eggs and vanilla.
In a small bowl, whisk together the flour, cinnamon, baking soda, cloves and salt.
Add the dry ingredients to the wet and mix just until combined.
Fold in the drained tomatoes.
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until the cake tests done.
Allow the cake to cool before frosting.
MAKE THE FROSTING:
In a large bowl, cream together the butter and cream cheese until smooth and creamy.
Add the vanilla and powdered sugar.
Mix until well combined, scraping the sides of the bowl as needed.
Frost the cake after it has cooled. Store in an airtight container at room temperature.