Preheat oven to 350 degrees F. Lightly grease a 10 or 12-cup Bundt pan with butter or oil and set aside.
Combine raisins with Amaretto. Let marinate for 30 minutes, then drain and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt.
In a large bowl, whisk together brown sugar, granulated sugar, sour cream, oil, orange juice, and vanilla. Then mix in sweet potato. Then add in eggs one at a time. Mix until uniform and most of the lumps are out. Then stir in carrots, nuts and the amaretto-soaked raisins. Gradually add in flour mixture, stirring until just combined.
Pour batter into the Bundt pan and bake for about 60 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes in the pan, and then transfer to a cooling rack to finish cooling.
To make glaze, mix together cream cheese, powdered sugar, vanilla and cinnamon using a wooden spoon or electric mixer. Add in milk until you get a runny but thick glaze. Drizzle all over cooled cake and garnish with more nuts.