Pan/timing advice, carrot cake

Ok, I'm going to make this carrot cake:

http://bbcgoodfood.com/recipes/4425/carrot-cake

Thing is that I have a 10cm deep cake pan, but the only one I have is a tube cake pan (think angel food cake tin).  I suspect that by having the tube it should cut down on cooking time, but I'm not sure by how much.  Original recipe says 1 hr 10 minutes @ 150C.

Any suggestions, please?

Ok, I'm going to make this carrot cake:

http://bbcgoodfood.com/recipes/4425/carrot-cake

Thing is that I have a 10cm deep cake pan, but the only one I have is a tube cake pan (think angel food cake tin).  I suspect that by having the tube it should cut down on cooking time, but I'm not sure by how much.  Original recipe says 1 hr 10 minutes @ 150C.

Any suggestions, please?

Don't know if you'll find this helpful or not, but....

I tend to find individual oven temps vary so much that cooking times aren't good anyway, except as a general guide.  I'd start checking it regularly at the half-way mark and just take it out when it's done.  It definitely will cut down on cooking time, since more surface area is exposed to the pan surface, which is transferring heat.  It's a time-consuming way of doing things, but better that than a burnt cake, right?

I agree. Our oven here runs hot so I never rely on recipe times. But at a guess, I'd say 50 mins?

I would have thought that it would have taken longer with the tube pan, but it took nearly the full baking time that the recipe stated.  Ah, well, perhaps I have a cold oven.

Maybe it's a carrot cake thing because I made one last week and had to bake it for about an extra 45 minutes!