• Preheat the oven to 350ºF. Grease an 8- by 8-inch square cake pan and line it with parchment paper (you can also use a 9- by 9-inch pan, but the cake will be a little shorter).
• In a large bowl, whisk together the pumpkin, sugar, buttermilk, olive oil, eggs, and vanilla until smooth. Whisk in the baking soda, cinnamon, nutmeg, cloves, and salt, then add the flour and stir until just combind and the batter is mostly lump free.
• Scape the batter into the prepared pan. Bake for 35 to 45 minutes, until set in the center and a toothpick tester comes out clean. (Start checking after 25 minutes if using a 9- by 9-inch pan.)
• Cool the cake completely before frosting.

Frosting:

• Using a hand mixer or stand mixer to beat the cream cheese until smooth. Gradually beat in the cream, until a smooth, spreadable frosting forms. Beat in the honey and vanilla. Spread the frosting over the cooled cake. Cut into squares and serve.